2/6/13

Whipped Buttercream

"It takes a touch of genius to move in the opposite direction."

I'm no Albert Einstein, but I love the quote. And you could say I have lived my life blazing my own trail, so to speak. For example, I blog only when inspired. No more, no less. Even, alas, at the risk of losing potential readers. And today—with Valentine's Day around the corner—I'm inspired.And so, I'm blogging about Christmas...

Yes, it is common knowledge that the sheltering sky moves faster than me. But truth to tell, I'm here to deliver on a promise—the buttercream recipe I offered to share, before life got its nose in my business. I used the buttercream to decorate the Christmas gnome. Don't you just love that he's 50% beard?

His imperfect little tree house, with lopsided windows, is just right for the tiny man and his wildlife friends. It consists of four 6-inch layers, with filling in between. Then, everything is covered with a chocolate version ofmy buttercream.

I used a decorator's comb for the 'bark' on the tree, but a new, wide-tooth comb, or even a fork, will achieve the same effect. The gnome is simply a cupcake baked in a mini Wonder Mold pan.

As you can see, this buttercream is made with all butter, so it's not perfectly white.

I will admit that, during the hot summer months, I tend to incorporate a little Crisco shortening into the buttercream to give it some stability, and to keep piped flowers from wilting. Don't judge me.And please, don't get me wrong either. The idea of eating white, vegetable fatmakesmequeasy too.Butconsider this, when was the last timeyoulooked forward to gnawing on a solid stick of butter? At any rate, this buttercream is simply delicious, with a very light texture, and not cloyingly sweet. Use it to cover a cake, pipe borders and flowers. It's a bit fancy and kind of special.

Submitted for your approval...

Memories in the Baking Whipped Buttercream½ cup granulated sugar½ teaspoon salt½ cup boiling water¼ cup meringue powder *1 pound sifted confectioner's sugar1½ (3 sticks) cups unsalted butter, room temperature2 teaspoons pure vanilla extract½ teaspoon Crème Bouquet, or a few drops of Fiori di Sicilia, optionalDissolve sugar and salt in the boiling water (I normally do this in the microwave. You could put the sugar, salt and water in a small saucepan, bring it to a boil, then lower the heat and simmer, until sugar is completely dissolved).

Set sugar mixture aside to cool to room temperature. You can make the syrup ahead of time, and keep at room temperature for a few days, or refrigerate indefinitely. If you decide to refrigerate the syrup, be sure to bring it to room temperature before using.In a mixer bowl, fitted with a whisk attachment, combine sugar mixture and meringue powder, and beat until soft peaks form. Gradually add sifted confectioner's sugar andbeat until stiff peaks form. You're basically making stiff Royal Icing.On low speed, beat in the butter for about 5 minutes, or until fully incorporated. Add the vanilla extract, and the Crème Bouquet or Fiori di Sicilia, if using. Continue to beat buttercream a few more minutes, until smooth.

Use immediately, or cover well and refrigerate for up to a month. When you're ready to use it, bring buttercream to room temperature and beat at low speed, to a light, creamy consistency.

It's funny Sol..I searched my emails to find your addy just this AM..to no avail.So it gives me great pleasure that you have posted.I don't blame you for only posting when inspired..and you will never lose readers as we are the ones that are treated at every visit and who can resist a screen hug..with all your beautiful confections..This gnome takes the cake:) I LOVE him.What a beautiful creation..and true..who does munch on a stick of butter..:)Thank you for sharing your secrets..and your creations:)

Well, I just posted gingerbread cookies so I certainly don't mind a gnome sneaking in the month of February :) He's adorable! You can take all the time you want and I'll always find your post. It's always a delight to find a new one. Thank you so much for sharing your whipped buttercream. Now that I finally have conquered my fear of Royal Icing, I think I had handle this. Hmmm, what can I find to decorate....?

Marysol, this is utterly delightful! I wish I had these sorts of wonderful decorating skills! I love the details from the texture on the door frame to the door and the gnome, well he's so very special :D

I hope those of you affected by Old Man Winter are keeping safe and warm.

I'm sitting by the fire, wearing 2 pairs of socks and layers and layers of clothing (try not to envision that). But, due to all the warm and fuzzies here, I'm getting the feeling back in my hands and feet :) Thank you sweets!

Just bumped into your blog following a link (from a FB friend who found you). Given that this southwest Michigan girl is having Very Winter Weather today, your little gnome fits right in! :-) I like this place.

Hello! I just discovered your blog and am thrilled that you posted a different variation of buttercream. I look forward to trying it next week on a homemade birthday cake. However, i am far more of a "cook" than I am a "baker" and i am unfamiliar with Crème Bouquet, or a few drops of Fiori di Sicilia, Can you tell me a bit more about these ingredients? They sound intriguing. Also, where would I find meringue powder? thank you!!

Hi Marysol...I like that you blog only on inspiration..cos tts what ive been doing...i visit blogs on inspiration too..and tt goes for leaving comments as well...m def pinning tt buttercream recipe...never thought of using part crisco...now i will..weather issues here all year round...love the beard! x zurin

Marysol, this is so special. Your posts are always so inspirational. And Albert Einstein is so quotable, isn't he? We have a painting of him in our office and people always say to me, "I didn't know you were into math and science." I'm not, just love his thoughts on life.